Thai Shrimp Curry

I recently returned from a trip to China where I was invited to perhaps one of the best Thai restaurants in Shanghai - Thai Gallery Shanghai, in the Jing'an park - just across the street from a most impressive Buddhist temple.

We had several curries, one of which was a red Thai curry, which I vowed to reverse engineer. Inspired, here I envelop large shrimp with the smooth velvety coconut sauce I tasted in their red Thai curries. I added heat from jalapeño, just enough to kick it up for the cold of winter. And the broccoli and peppers were elevated by the aromatics of garlic and ginger.

Namaste.

1 red bell pepper, sliced

1 yellow onion, peeled and sliced

1 jalapeño pepper, diced

1-inch fresh ginger, minced

2 cloves garlic, peeled and minced

2 cups broccoli flowerets

1 lb shrimp, peeled and deveined

2 Tbsp favorite red Thai curry paste

1 can coconut milk (I used Trader Joe’s coconut cream)

1 lime cut into eighths

Sauté the onions and peppers together in a dash of olive oil for about 3-5 minutes, to just soften (I added some of the peeled broccoli stalks as well).

Add the ginger and garlic and cook another 2-3 minutes.

Add the coconut milk and curry paste and mix well. Add the shrimp and broccoli and bring to a gentle boil.

Stir to mix and cook about 3-4 minutes, until the shrimp are just cooked through. Season with salt to taste.

Serve curry over rice with lime wedges.

Serves 4.

Thai Gallery Restaurant, Jing'an Park, Shanghai

A mix of old and new - Jing'an Temple, Nanjing Road, Shanghai,

flanked by ultra-modern skyscrapers

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